If you’re into butter, meat, and stories about cows, then you’re probably already reading The Pioneer Woman’s blog. She actually does have a decent amount of healthy recipes, but she’s more well-known for her unhealthy ones, like this steak sandwich. Although I’m really not into the gender-based descriptions of recipes (“cowboy” recipes are more meat-heavy and unhealthy, while “cowgirl” recipes are lighter and involve fancier cheeses…like, what? Can women not enjoy a steak sandwich? WHATEVER!), I do have to admit that H. absolutely loves this sandwich. Like, this is what he asks for on special occasions. This steak sandwich that basically only involves butter, meat, and Worcestershire sauce. He’s a man of simple tastes, apparently.
I wouldn’t recommend eating this sandwich often, unless you want to buy a shit-ton of butter and deal with sodium bloat, but it is fantastic. I usually make it without onions, because apparently I like to take out the one ingredient that might be sort of good for you. As you can see in the picture above, last time I made it I served it with corn on the cob and nearly-burnt Brussels sprouts. If you aren’t eating your Brussels sprouts so crispy they’re almost black, then what are you even doing with your life?
Pioneer Woman’s Steak Sandwich
adapted from The Pioneer Woman
2 sticks butter or butter substitute (or less…you can absolutely use much less)
2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That’s Been Extra Tenderized)
Lawry’s Seasoned Salt (or Similar Seasoned Salt)
½ cups (approximately) Worcestershire Sauce
Tabasco Sauce, To Taste
4 whole French/deli Rolls
Slice cube steak against the grain. Season with Lawry’s.
Heat 2 tablespoons butter (or butter substitute) over high heat until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Stir to combine.
Butter halved French rolls and brown in skillet.
To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and eat.
First image via The Pioneer Woman